|1 can tomatoes, cut up||1 can corn|
|2-3 T. chili powder||avocado (optional)|
|lime or lime juice||Monterey Jack cheese, grated|
- Cook chicken in water to cover with celery, onion and salt; until tender. Strain broth, cut up chicken. Set chicken aside.
- With broth in pot, add tomatoes, corn and chili powder to taste; let simmer. Add chicken.
- Peel avocado, then cut up. Squeeze lime juice over avocado.
To serve: In individual bowls, place a couple of pieces of avocado with lime juice, add broken tortilla chips, and grated Monterey Jack cheese. Pour soup over and top with cheese and chips. The amounts of everything can be varied…it doesn’t have to be exact. Also, the lime juice makes a difference so do not leave out.
Yields 6 to 8 servings.